1 lb. egg noodles, cooked in salted water
1 large can tuna, drained
1 (1 lb.) box frozen peas
2 hard boiled eggs, sliced
1 can cream of celery soup
1 can milk (use empty soup can)
1/2 lb. grated cheddar cheese

In a large buttered casserole dish, place half of cooked egg noodles. Spread over this the tuna, peas and then sliced eggs. Place the remaining noodles over top. Pour heated soup and milk over all. Top with grated cheese. Bake at 350°F until brown and bubbly.

Submitted by: Mary-Ellen